Grilled Vegetable Gazpacho

Ingredients

• 4 large garlic cloves, unpeeled
• 2 large red bell peppers, cored and quartered
• 2 large yellow bell peppers, cored and quartered
• 2 medium zucchini, sliced lengthwise 1/2 inch thick
• 1 large white onion, cut into 1/2-inch slabs
• 2 ears of corn, husked
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground pepper
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon crushed red pepper
• 2 cups tomato juice
• 1/2 cup fresh orange juice
• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1/4 cup chopped cilantro
• 1 English cucumber, thinly sliced

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